Paniyaram /spiced dumplings originated in Tamil Nadu ,south of India, these are made in a special utensil or cookware called paniyaram chatti which have molds in it like a muffin pan . It is the traditional cookware used for making the paniyaram / spiced dumplings and gives the them round ball like appearance. It is made with rice and black lentil/ urad dal batter . These are basically called appams or spicy dumplings, and are generally served for breakfast or as a snack. These are also known in South India as Kuzhi paniyaram ,appe, guliappa, gulittu, and gundponglu, etc.
The batter is made by soaking the ingredients like rice, black lentils and Fenugreek seeds overnight in water, grinding the contents, then letting the batter ferment. Salt is added after mixing, the batter and is poured into the cookware pan’s compartments and placed on a low flame. After couple of minutes, the appams / paniyaram / spiced dumplings are flipped over to cook from the top . The Kuzhi paniyaram /spiced dumplings are ready to serve when they turns golden-brown all around .
Hi friends !masala paniyaram/ spiced dumplings are very easy to make. These can be made with leftover idli batter at home. There are different versions of masala Paniyaram / spiced pancakes. Here is one recipe for you to enjoy!
Preparation time: 5 minutes
Cook time : 10 minutes
Cuisine : Indian , South Indian
Course: Breakfast / healthy snack
- 3 cups idli batter
- 1 medium size onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp ginger, finely grated
- 1/4 tsp asafetida/hing
- 1/2 tsp red chili powder(optional)
- 2 tbsp Cilantro / coriander, finely chopped
- 2 tbsp grated coconut
- 2 tbsp carrot, finely grated
- 1/4 tspsalt if required
In a mixing bowl take the left over batter , add coconut, onions, green chili, ginger, carrot and salt, mix well.
On a medium flame heat the paniyaram chatti/ dumpling cookware with circular moulds . In each mould add a drop of cooking oil.
Take a spoonful of the batter mix and put in each mould leaving 1/4 of the mould empty.
Reduce the heat to low flame and allow the batter mix to cook for 1-2 minutes.
When the batter is firmed in the moulds, turn each paniyaram/ dumpling, in each mould with the help of a skewer or tip of the knife so that the other side get cooked and becomes golden brown.
Check the paniyaram/ dumplings for even cooking, turn once or twice for uniform cooking. Remove the cooked paniyaram/ dumpling from the cookware mould and serve hot with coconut chutney / sambar or both chutney and sambar.
Note: Many variations can be tried with the basic recipe.
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